Ingredients
6 large apples (2 each of 3 different varieties: Granny Smith, Winesap, Rome Beauty, Stayman, Braeburn) peeled, cored and medium diced
6 Tbsp sugar, divided
¾ cup all-purpose flour
1 tsp ground cinnamon
6 Tbsp cold butter, cut into pieces
1 lemon, juiced
⅓ cup brown sugar
1 pint vanilla ice cream, for serving
Directions
Preheat oven to 400°.
Place apples and half of the sugar (3 tablespoons) into a saucepan and cook over medium heat for approximately 10 minutes or until apples begin to soften. Drain them and set aside.
Make the crumb topping by combining the remaining sugar with flour, cinnamon and butter in a bowl. Blend with your fingertips until the mixture resembles coarse crumbs. Set aside.
Mix apples with lemon juice and pour into a deep baking dish. Top with the crumb mix and sprinkle with the brown sugar. Transfer to a preheated oven and bake until done, about 30 minutes.
Serve hot, topped with vanilla ice cream.